Hi, I'm Francis,
the host of this show "Cooking with Dog."
Today, we will be making Chicken Nanbanzuke. The sweet sour sauce will bring out a refreshing flavor.
Let's prepare the Nanban vinegar sauce.
Shred the kombu kelp with a pair of kitchen shears.
The shredded pieces are easier to make dashi stock
and are also edible.
Snap the red chili pepper in half,
remove the seeds
and cut into rings.
Pour the water in a small pot.
Put in the kombu kelp,
vinegar,
soy sauce,
sugar
and salt.
Turn on the burner
and stir.
When it starts to boil,
turn off the burner
and pour the sauce in a large bowl.
Drop in the red chili pepper.
Let's cut the vegetables.
Remove the root end of the onion
and slice into 1/4 inch slices.
Separate the onion layers with your fingers.
Slice the carrot into 1/4 inch pieces
and chop them into strips.
Slice the bell peppers into rings.
Avoid the seed-containing part in order to prepare a presentable dish.
Heat the oil in a pan
and stir-fry the onion and carrot for one and a half minute.
When they get slightly wilted,
turn off the burner
and drop the vegetables in the Nanban vinegar sauce.
Add the bell peppers and
let them soak in the vinegar sauce with a pair of saibashi chopsticks. 37 00:02:39,221 --> 00:02:41,271 Let's prepare the chicken thigh.
Make cuts in tough stringy parts with the tip of a knife.
Cut the chicken thigh in half
and divide them into 4 pieces.
Put the meat in a bowl
and add in the soy sauce
and sake.
Grate the ginger.
Squeeze and pour in the ginger juice.
Gently rub the chicken in the seasoning until the excess liquid is gone.
Let the meat absorb the seasoning for 10 minutes.
Spread the chicken pieces out in a paper towel-covered baking sheet.
Cover with another paper towel and gently press the meat to remove the excess liquid.
Put the potato starch in a plastic bag.
Add half of the chicken pieces to the bag and shake to coat.
Add the rest of the chicken in the bag and shake to coat thoroughly.
This is a simple way to coat the meat evenly.
Place the chicken on the baking sheet.
Heat the oil to 340 °F and drop in the chicken, starting with larger pieces.
Watch out closely for the bubbles and the sizzling sound in order to get the right oil temperature.
Do not move the chicken right after putting in the oil. Let the chicken sit still in the oil for few seconds.
Flip them over as the surface starts to get crispy.
Deep-fry for about 5 minutes while turning the chicken every few seconds.
When the surface gets golden brown,
place them on a cooling rack with a paper towel
and let them drain out the excess oil.
Like shown in the video,
less than 1 inch depth of frying oil is good enough for frying the chicken in the pan.
While they are still hot,
put the chicken in the Nanban vinegar sauce.
Roughly mix from the bottom of the bowl.
My chef likes the crispness of the chicken
so she doesn't leave them dipped for long.
You can adjust the dipping time to your taste.
Serve the chicken and vegetables on a plate with a butter lettuce leaf.
Finally, pour on the remaining Nanban sauce
and sprinkle on the toasted white sesame seeds.
I like dipping the piping hot chicken in the sauce and enjoy it as soon as possible.
If you don't like the dish so sour and spicy, reduce the amount of vinegar and chili pepper.
Good luck in the kitchen!